Ingredients
Scale
- 2 cups long-grain white rice
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1 cup chicken broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by prepping all your ingredients. Cube the chicken, chop the onion, and mince the garlic for a streamlined cooking process.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the cubed chicken, season with salt, pepper, paprika, and thyme. Cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add more oil if needed. Sauté the onion until translucent, about 3 minutes. Add garlic and cook for another minute until fragrant.
- Add the rice to the skillet and stir to coat with aromatics. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes.
- Stir in heavy cream or coconut cream, then add the cooked chicken back into the pan. Mix well and simmer for another 5-10 minutes until heated through and sauce thickens.
Notes
- Use a heavy-bottomed skillet to prevent rice from burning.
- Feel free to add vegetables like peas or spinach during simmering for extra nutrition.
- For a thicker sauce, stir in a teaspoon of cornstarch mixed with water during simmering.
- Season your broth with spices or chicken bouillon for more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Any
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 480 Kcal
- Sugar: 3 grams
- Sodium: 620 milligrams
- Fat: 21 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 105 milligrams